Spicy Chicken Meatballs

1.25 lbs Extra Lean Ground Turkey Breast or Chicken *

1 carrot, finely chopped

1 celery stalk, finely chopped

1/2 a small onion, finely chopped

1/4 cup parsley, finely chopped

2 garlic cloves, finely chopped or minced

2-3 Tbsps Frank’s Original Hot Sauce plus 1 cup

Sea Salt & Pepper To Taste

1 1/2 Tbsp Extra Virgin Olive Oil

Nonstick Spray

1 green onion, chopped, optional

1. Preheat oven to 350 degrees, lined a cookie sheet with foil and non-stick spray.

2. Chop all your veggies and combine with the turkey, hot sauce, sea salt and black pepper.

3. Score your meat mixture into four and divide into 16 meatballs. Place meatballs on the cookie sheet and set aside.

4. Preheat a large skillet over medium high heat with Olive Oil or Cookie Spray. Add meatballs and brown on each side, about 3-4 minutes per side. Remove onto cookie sheet.

5. Take 1/2 cup of Tomato Sauce and pour over meatballs. Toss to Coat and finish baking in the oven until internal temperature reaches 165 degrees, about 15-20 minutes.

6. Remove from oven, toss to coat, sprinkle with parsley and green onions.

7. Enjoy as is or serve it up with Low-Fat Ranch, veggies and toothpicks.

Makes 16 meatballs with 4 meatballs per serving.

Calories: 212

Fat: 7.1gr

Carbs: 3.5gr

Protein: 33.5gr